1.
To make the relish, heat 1 teaspoon olive oil in a medium skillet over
medium-high heat. Add the corn kernels, red pepper, and green onions,
cooking until slightly browned, about 5 minutes. Turn off heat, and add
fresh cilantro and salt, to taste. Set aside.

2. In a deep pot
over medium-high heat, melt butter. Saute onions for 5 minutes, or
until lightly browned. Add potatoes and broth, and bring to a boil.
Reduce heat to medium-low; add corn kernels, zucchini, jalapeno,
ginger, salt, and curry powder, and stir well. Cook until potatoes are
tender, about 15 minutes. Add the coconut milk, lime juice, and herbs.
Turn off heat and cool for 10 minutes.

3. Puree soup in two batches until smooth, and return to the pot over medium-low heat.

4. Taste it, and adjust seasonings accordingly. Garnish each serving with a spoonful of corn relish.

Recipe created by Susan Russo of Food Blogga. http://foodblogga.blogspot.com